Eggplants / Aubergines (Solanum Melongena)
Eggplants / Aubergines
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"Gleaming skin; a plump elongated shape: the eggplant is a
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even if you didn't know its luscious flavor."

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Zucchini Blossom, Venice, Italy
Zucchini Blossom, Venice, Italy
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Chashin, Bruce
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Easy Ratatouille
Food & Wine Archives

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Wine Recommendation: Look for a clean, crisp white to contrast with the
sharp eggplant and sweet onions. Inexpensive, citrusy dry examples from
the Côtes de Gascogne such as the 1999 Domaine de Pouy or the 1999
Domaine du Tariquet Sauvignon are excellent choices.

Servings: 4

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, coarsely chopped
2 large tomatoes (about 1 pound),
halved and sliced 1/2 inch thick
1 medium eggplant (1 pound),
cut into 1-inch dice
1/2 pound zucchini, sliced crosswise
1 inch thick
1 medium red bell pepper, cut into
1-inch pieces
1 bay leaf
Salt and freshly
ground pepper

Make Ahead:
The ratatouille can be refrigerated for 3 days.

Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook
for 1 minute. Reduce the heat to moderately low and add the tomatoes,
eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper,
cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour.
Discard the bay leaf and serve warm or at room temperature.
-- Jean Calviac

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